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Easter Potatoes

Servings

8-10

Our favorite dish on Easter!  This dish is known by many names - funeral potatoes, Christmas potatoes....we call them Resurrection Potatoes on Easter!  Super delicious with just enough sauce and crunch from the topping.

Easter Potatoes

Ingredients

  • 6 cups diced potatoes (or 2 lbs pre-cooked diced hashed browns)

  • 1 can (10¾ oz) cond. cream chicken soup

  • 1/2 soup can milk

  • 1 cup sour cream

  • 1 cup sharp cheddar cheese, grated

  • 1 Tbs dried grated onion (optional)

  • salt & pepper to taste

  • 6 Tbsp butter, melted

  • 1 ½ cups corn flake crumbs

Directions

  1. Cook fresh potatoes, thaw frozen potatoes or open package of thawed potatoes. Place potatoes in a 9x13 cake pan.

  2. Combine soup, milk, sour cream, cheese, onion, salt, and pepper. Mix well. If you want a saucier dish, add 2-3 tablespoons more milk. Spread sauce over potatoes.

  3. Melt butter & combine with corn flake crumbs. Sprinkle crumbs over potatoes. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly throughout.